Guava Jalapeno Margaritas Recipes

GUAVA-JALAPENO MARGARITAS

Steps:

• Put 2 jalapenos into a small bowl and top with 1/2 cup plus 2 tablespoons tequila. Cover and refrigerate for a day. Pour the spicy tequila into a pitcher and add 1/2 cup plus 2 tablespoons chilled lime juice, the orange liqueur, and the guava juice, and refrigerate again until chilled. Put salt into a small plate and use lime wedge to moisten the rims of margarita glasses. Halve, remove the seeds and thinly slice the third jalapeno. Garnish each glass with 1 slice. Pour the chilled margarita mixture into the glasses. Serve.

JALAPENO MARGARITAS

Steps:

• Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours.
• Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours.
• When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.

JALAPENO MARGARITAS

Steps:

• Pulse the lime juice, confectioners' sugar, celery leaves and jalapeno in a blender. Mix with the tequila and orange liqueur in a pitcher and refrigerate until chilled, at least 2 hours.
• To serve, put some kosher salt on a small plate. Rub the rims of 8 cocktail glasses with the lime wedge and dip the rims in the salt. Add ice to the glasses and pour in the margarita.